Ingredients: |
Ingredients: For the meatballs:
1 pound / 500 g Ground beef, or ground meat of your choice.
1/2 Tablespoon Worcestershire Sauce
1 small onion, finely chopped
5 Cloves garlic, crushed
1 egg
Salt & pepper for seasoning
Generous handful of flat leaf parsley, chopped finely
1 Scallion / spring onion, chopped finely
3 mushrooms, chopped finely
1 Tablespoon olive oil for cooking
2 Tablespoons of flour for dusting.
For the Spaghetti:
As much spaghetti as you wish, cooked and cooled.
For the Sauce:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups / 350 ml chicken or beef broth
1 tablespoon packed brown sugar
1/2 cup / 120 ml low fat plain yogurt
1/2 glass of your favourite white wine.
Juice of 1/2 lemon
Salt and ground black pepper
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Directions: |
Directions:Firstly, finely chop all the ingredients that need to be chopped.
In a large bowl, add all the ingredients and use your hands to mix everything in. Keep mixing for a good 2-3 minutes as this will help to incorporate everything.
Dust your hands lightly with flour and roll out the meat into golf ball sized balls with the palms of your hands. Compress as you roll so they don’t fall apart. Lay them out ready for the next step.
TIP: It is after this stage the meatballs can be frozen. Wrap in parchment and then place in zippy bags.
Add olive oil to a pan and when hot enough, add the meatballs carefully, and turn once they have browned. Keep turning them until they are browned all over. Transfer to a plate and keep warm.
Using the same pan with the juices from the meatballs,
make the sauce by adding the butter and melt, add flour and cook, stirring constantly, until flour turns light brown, for about 2 minutes and it’s all combined.
Slowly stir in broth and add the white wine. Add brown sugar and bring to a gentle boil.
Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in yogurt then add the lemon juice and return to simmer.
When the sauce has reduced, add the meatballs and stir until all warmed through and the sauce starts to bubble, then add the pasta until everything is completely heated through.
Serve |
This recipe for GARLIC MEATBALLS AND PASTA is from